Best 3 Italian Sausage And Vegetables Recipes

When it comes to Italian cuisine, combining succulent Italian sausage with an array of flavorful vegetables opens up a world of culinary possibilities. This classic combination, merging the rich taste of sausage with the vibrancy of fresh produce, has become a staple in kitchens across the globe. Whether you crave a hearty skillet meal or a delightful baked dish, this article will guide you through a selection of the best recipes that showcase the harmonious blend of Italian sausage and vegetables. From simple sautéed concoctions to elaborate casseroles, discover the perfect recipe to suit your taste preferences and cooking skill level. Unleash your inner chef and embark on a culinary journey that highlights the deliciousness of Italian sausage and vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN SAUSAGE AND VEGETABLES

Italian Sausage and Vegetables image

"This easy and complete meal-in-a-pot is both healthy and delicious," promises Ginny Stuby in Altoona, Pennsylvania. "It's wonderful served with a slice of Italian or hot garlic bread. I found the recipe in a magazine and made just a few adjustments to suit myself. Enjoy!"

Provided by Taste of Home

Categories Dinner

Time 5h50m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1-1/4 pounds sweet or hot Italian turkey sausage links
1 can (28 ounces) diced tomatoes, undrained
2 medium potatoes, cut into 1-inch pieces
4 small zucchini, cut into 1-inch slices
1 medium onion, cut into wedges
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 tablespoon dry bread crumbs
3/4 cup shredded pepper jack cheese

Steps:

In a nonstick skillet, brown sausages over medium heat. Place in a 5-qt. slow cooker. Add vegetables and seasonings. Cover and cook on low for 5-1/2 to 6-1/2 hours or until a thermometer reads 165°. , Remove sausages and cut into 1-in. pieces; return to slow cooker. Stir in bread crumbs. Serve in bowls; sprinkle with cheese.

Nutrition Facts : Calories 304 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 838mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 5g fiber), Protein 22g protein.

POLENTA WITH ITALIAN SAUSAGE AND VEGETABLES

Polenta With Italian Sausage and Vegetables image

Use whatever flavor of polenta you like, the recipe recommends garlic-flavored but we've also used sun-dried tomato basil with great results. Italian sausage can be whatever spiciness you like. We've also used button mushrooms instead of cremini before.

Provided by noway

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb Italian sausage
2 cups sliced onions
1 teaspoon minced garlic
2 cups cremini mushrooms, sliced
1 cup sliced zucchini
28 ounces crushed tomatoes in puree
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
17 ounces pre-cooked polenta, cut into 1/4 inch rounds
1 1/2 cups provolone cheese, shredded
1/4 cup parmesan cheese

Steps:

Preheat oven to 350°F.
Squeeze sausage out of casings into skillet, and saute over medium heat. Break sausage up into small pieces and cook until no longer pink.
Remove sausage from skillet and discard drippings except 1 tablespoons.
Saute onion and garlic in reserved sausage drippings until onion is soft. Add mushrooms and zucchini, stir frequently until all liquid evaporates. Stir in tomatoes, herbs, and red pepper flakes. Return sausage to skillet and simmer for 5 minutes.
Spread an even scant amount of sauce (about 2/3 cup) on bottom of an 11x7 inch baking pan. Add a single layer of sliced polenta rounds. Layer with 2 cups of sausage sauce and 3/4 cup of Provolone.
Finish with an additional layer of polenta rounds, all the sausage sauce, and all the Provolone. Sprinkle Parmesan on top.
Bake uncovered at 350F for 30 minutes or until bubbly. Let cool 5-10 minutes before serving.

ITALIAN SAUSAGE AND VEGETABLES WITH GORGONZOLA CREAM SAUCE

Italian Sausage and Vegetables with Gorgonzola Cream Sauce image

Inspired by Mean-Chef's gorgonzola sauce recipe (only easier) and a dish I had at a great little Italian restaurant in Albany, NY.

Provided by Chuck_Roast

Categories Penne

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup butter
8 tablespoons flour
4 cups milk (skim is ok)
1 pint cream (light Cream or half and half is ok)
8 ounces gorgonzola, crumbled
1/2 cup parmesan cheese, grated
6 cloves garlic, minced
salt & fresh ground pepper
6 cloves garlic, sliced
2 medium sweet onions, coarsely chopped
3 medium bell peppers, julienned (green, red, and yellow or any combination you prefer)
1 1/2-2 lbs Italian sausages, cooked and cut in 1 inch pieces on the bias.
1 lb asparagus, cooked al dente (optional)
1 lb portabella mushroom, sliced and pre-sauteed (optional)
1 1/2 lbs penne pasta, cooked per direction on package (Mini-penne's are a good choice)
extra virgin olive oil
1 teaspoon italian seasoning (or substitute basil and oregano)
salt and pepper

Steps:

In a large sauce pan melt butter over medium heat.
Add minced garlic to sauce pan cook for a few minutes but do not brown.
Whisk in the flour to make reux- cook for 3 to 5 minutes whisking constantly- do not let it brown.
Whisk in milk and heat until boiling- whisk often, add some fresh ground pepper.
Once sauce is thickened remove from heat and set aside (well get back to the this later).
In a large frying pan over medium-high heat add 3 Tbs olive oil add onions and slice the remaining garlic into pan sautee for 3 minutes until onion starts to soften.
Add peppers, Italian seasoning cook for 5 minutes until Peppers begin to soften.
Add cooked Sausage and warm through.
Just before vegetable and meat mixture is finished- heat White sauce and stir in the cream, bring up to almost a boil and stir in parmesean and gorgonzola.
Stir sauce until most of the gorgonzola is incorportated (lumps of cheese left in the sauce is a good thing!).
Check cream sauce for salt add if necessary.
In pasta bowls place Penne followed by Pepper onion meat mixture, then spoon on the Gorgonzola sauce, arrange mushrooms and asparagas on top.

Tips:

When choosing Italian sausage, select one with a spicy flavor that you enjoy. You can also use mild sausage if you prefer.
To get the vegetables nice and caramelized, cook them over medium-high heat and don't overcrowd the skillet. If you have a lot of vegetables, cook them in batches.
If you want a bit of a crispy crust on the sausage, brown it in a skillet over medium-high heat before adding it to the vegetables.
Feel free to add other vegetables to this dish, such as zucchini, mushrooms, or bell peppers.
Serve this dish with a side of pasta, rice, or bread.

Conclusion:

This Italian Sausage and Vegetables is a hearty and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. The combination of spicy sausage, caramelized vegetables, and tangy sauce is sure to please everyone at the table.